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Mochi On a Stick

January 11, 2012
Mochi sticks

Mochi on a Stick

The kids had their friends over today and they all liked mochi. I heated the mochi in the oven, dipped it in soy sauce, then dipped it in a sweet soybean powder. The mochi was warm and soft, but also salty and sweet. It turned out great.

What is mochi? Mochi is a glutinous rice cake made out of rice flour. You can find mochi at most Japanese grocery stores during the new year. Mochi by itself is hard, like soap. But when you heat it in the oven, it puffs up and softens on the inside but still holds its shape. After mochi is heated, it is often dipped in soy sauce or powdered soybean (kinako). Today, we dipped it in both.

Mochi On a Stick

Makes 24 small mochi snacks

Preheat oven to 325 degrees


4 squares of mochi or rice cake (found in Japanese grocery stores)

1/4 cup powdered soybean or kinako  (found in Japanese grocery stores)

2 Tb powdered sugar

2 Tb soy sauce

Mix the powdered soybean and sugar together in a small bowl. Put the soy sauce in another small bowl. Cut each mochi into 6 small squares.  Place squares on a cookie sheet and place in a 325 degree oven for 5-7 minutes. Take the mochi out of the oven when the mochi has puffed slightly and softened, but still holds its shape. Place the mochi on a serving plate and serve warm. To eat: pierce the mochi square with a toothpick, dip in soy sauce first, then dip in the soybean/sugar mixture and eat.

Mochi or rice cakes

Cutting mochi into squares

Dip mochi in soy sauce, then kinako

Dip mochi in soy sauce and kinako


From → Recipes, Snacks

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